Chipotle and Bacon Guacamole
Guacamole is always a good appetizer but the addition of bacon and chipotle peppers makes this one over the top!
3 large ripe avocados
½ pound bacon, cooked and crumbled
2 cut up chipotle peppers
½ cup of tomatoes, diced
¼ cup onion, finely diced
¼ cup chopped cilantro
2 Tab. lime juice
Salt to taste
Toss together the prepared bacon, onions, tomatoes, cilantro and lime juice in a small bowl and set aside
Scoop the meat out of the avocados into a medium bowl and mash slightly with a fork.
Mix the bacon mixture into the avocado meat. Taste and add salt if desired.
Press plastic wrap firmly against the surface of the guacamole and add another to tightly cover the bowl. Mixture can be refrigerated at this time if desired.
Serve with warm tortilla chips
Bacon and Bean Quesadilla
6 T cream cheese, softened or whipped
12 small (6 inches) tortillas / flour or corn
1 can refried beans
12 bacon strips, cooked and diced
1 ¾ cups shredded Colby Jack cheese
Salsa, sour cream and guacamole
Cook on an electric griddle or a skillet on the stove. Spray the surface with a spray oil such as Pam.
Lay out the 12 tortillas and spread cream cheese on the facing up surface of each of the tortillas.
Cover the six tortillas with first a layer of refried bean, followed with the cheese and bacon.
Take the remaining six tortillas and place them, sour cream side down, onto the filled ones.
Cook over low heat for until 2-3 minutes on each side, until beans are warmed through and cheese is melted.
Cut into four wedges and serve with, guacamole and/or salsa and additional sour cream if desired.
Makes a great breakfast when scrambled eggs are used instead (or along with) the cheese and bacon.